Light and Crispy on the outside and tender on the inside this parmesan crusted chicken is a must try! It’s made in under 10 minutes and is low-carb and keto at only 1 carb per serving!! 
Crispy Parmesan Crusted Chicken Breasts (Low-Carb - Keto)Winner winner chicken dinner! This crispy parmesan chicken is a favorite in our home because of how crispy and flavorful it is. The kids love it on pasta and I enjoy it on a salad. It tastes like something you would order from a fine Italian restaurant without the expenses price tag.

The secret to the delicious “Italian” flavor, crispy crust and gorgeous color is (obviously) parmesan cheese. The cheese adheres to the chicken and when melted in the pan, gives the chicken a beautiful golden and crispy crust that is to die for. Crispy Parmesan Crusted Chicken Breasts (Low-Carb - Keto)

What you will need for Keto Parmesan Crusted Chicken

To get started you will need just a few basic ingredients and a little patience. Here’s what you’ll need

Parmesan cheese: please skip the pre-grated dr parmesan (aka the sandy stuff) since that type of parmesan will not work as well with this recipe. It will yield a thin crust (similar to Italian breadcrumbs). For this gorgeous golden crust, you will want to get your hands on some freshly grated parmesan or the store-bought kind that is grated into little strips (see photo above).

Almond flour: Almond flour helps coat the chicken and cover any missed spots the parmesan didn’t cover. This is a low carb alternative and great if you are on the keto diet. If you’d like a super crispy crust, opt-in for panko breadcrumbs (note, they are not low-carb).

Chicken breasts: This recipe will not work with another cut of chicken as chicken breasts are flat and cook quickly. The chicken breasts are sliced in half horizontally to make them thinner and cook quickly. Slicing them in half also helps the parmesan and almond flour stick to the chicken. If the chicken breast is super thick, I’d go ahead and slice it into 3 slices if you can.

Seasoning: This is where you can get really creative and make this recipe your own. Since this recipe has lots of parmesan cheese, I like to stick with Italian seasoning, garlic powder, and salt & pepper. A dash of red chili flakes is great too. Adding a teaspoon Cajun, taco, or your favorite seasoning will also work!

Crispy Parmesan Crusted Chicken Breasts (Low-Carb - Keto)The next step is cooking the chicken. You can cook it in olive oil, butter or a mixture of both. Alternatively, you can opt-in for your favorite type of oil for cooking.

Since the chicken breasts are coated with parmesan, you will need a non-stick skillet. Please don’t skip this step because you will risk the chicken sticking to the pan. Crispy Parmesan Crusted Chicken Breasts (Low-Carb - Keto)

4.90 from 39 votes

Crispy Parmesan Crusted Chicken

Light and Crispy on the outside and tender on the inside this parmesan crusted chicken is a must try! It's made with only 5 ingredients in under 10 minutes and is low-carb and keto!! 
Prep5 minutes
Cook10 minutes
Total15 minutes
Servings 4 people



  • Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
  • Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
  • Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
  • Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.



Serving: 1chicken breast, Calories: 364kcal, Carbohydrates: 1g, Protein: 36g, Fat: 22g, Saturated Fat: 7g, Cholesterol: 176mg, Sodium: 545mg, Potassium: 481mg, Fiber: 0g, Sugar: 0g, Vitamin A: 370IU, Vitamin C: 1.3mg, Calcium: 303mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American, Italian
Keyword: almond flour, breasts, chicken, crispy, keto, low-carb, parmesan
like this recipe? Rate & Comment below!

How to serve/ side options

There are so so many ways you can serve this chicken and it all depends on your preference and the type of diet your on.

If you’re not on a low-carb diet: This chicken goes great in a melt, in a wrap, on mashed potatoes or rice.

For keto/low-carb diets: Serve on a salad, with a side of cauliflower mash, steamed veggies, or with dipping sauces.

Keto sides options:

Creamy Broccoli

Garlic Parmesan Zoodles

Chunky Guacamole

Cauliflower rice

Avocado Tomato Salsa 

Air Fryer Zucchini Fries

20 Minute Roasted Veggies

Crispy Parmesan Crusted Chicken Breasts (Low-Carb - Keto)Crispy Parmesan Crusted Chicken Breasts (Low-Carb - Keto)

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  1. I reviewed this already but wanted to add that it also freezes beautifully and turns out just as great as freshly made. Make a batch up through step 3 then lay the uncooked breaded pieces on a parchment-lined cookie sheet and flash freeze. When frozen, carefully place them in a freezer bag or container. When I am ready to have it again, I take out however many pieces needed and let them defrost overnight in the fridge. Then follow the rest of the recipe. So good and definitely one of my favorites!

  2. This is my go to recipe for an easy, delicious dinner. I love that it’s keto friendly too.

  3. Very good! I did use my air fryer and they turned out beautifully. 375 degrees for 10-12 mins (watch them though…my second batch took longer than my first because I put more tenders in my basket).

    1. Oh and I gave them a quick spray of avocado oil spray in basket and on top before firing the air fryer up.

  4. I make this at least twice a week. It goes well with pasta, rice and even thousand island dressing. I’ve done it using all purpose flour or panko and almond flour and they both taste identical. So if you’re on a low carb diet, go with the almond flour. Having a nonstick pan also helps with the cleanup.

  5. I can’t believe how truly this turned out!
    I made six cutlets. I made myself finish 3.
    Hubby asleep.
    Any ideas how to warm these up. Maybe just nuke them a minute?
    I’m sure my husband will love these also.
    I will be making these once a week!
    Unbelievably delicious!!
    Thank you!!

  6. Made this for dinner tonight, was delicious. Will definitely be a menu item often.
    Used almond flour and was very good. Used avocado oil , browned very good.

  7. Made this today. Was delicious! I did sub coconut flour and increase herbs. It is a little tricky to not lose breading but as I often made this with parm and breadcrumbs I allready knew to make sure to keep pan very wet.

  8. I’ve made this recipe several times before as written, and it’s always come out absolutely delicious! I went to make it today, and realized I was out of Italian seasoning, so subbed lemon pepper. Equally delicious! Thank you for your fantastic recipes, haven’t come across one yet that wasn’t a hit!

  9. This was delicious! Perfectly crispy and tender on the inside. My husband said this chicken is “money” 😂 This is a keeper for sure. Also, my daughter follows the SCD diet for keeping her Crohn’s disease in check and this falls right in line with her diet.

  10. Something keto friendly I can use instead of almond flour. Impact environmentally of almond growing puts me off along with just the “hog at the trough” it is for low carbers/keto folks.. Flax meal? At almost 74 am escaping a lifetime of self-abuse food wise
    .Feel better, even with some non-life threatening issues, than I have in years. Because of respiratory disease my hubby and I were hermits during the pandemic. We live on Social Security alone around poverty level. I gained weight to heaviest ever baking “healthy” whole grain breads over the winter. To my shock I discovered. those healthy breads did not agree with my blood glucose. Studied nutrition for some 15 years. Thank goodness I did not totally ruin my pancreas. My Mom and two sisters who had rare heart disease also had diabetes. The heart disease came first. So thankful we live in an age that we have resources such as this to help us. 20 lbs in two months and so much fat. Had just reached level considered “obese”. Very active all my life. Reactive hypoglycemic. Insulin resistance. So sorry for all the morbidly obese young people I see in this rural southern community. God bless you and thank you for your help. PS hubby has degree in environmental biology . Future of water supply and purity important to him.

  11. I made this using chicken tenders and baked it in the oven. My daughter and I loved it, will definitely make it again

    1. How long and what temperature did you bake it for?

      1. medium heat for 5-6 minutes per side. Hope that helps!

  12. my husband is doing keto and I am trying to eat better so I gave this a try he said it was pretty good I loved it. It will definitely be added to my recipes.. thanks

  13. Cooked this in the airfryer and it was gorgeous. Thanks for the recipe.

    1. Hello Mo,
      I try to stay away from frying but really want to try this recipe. Would you please answer the following for me so I can see how to make this

      Did you precook the chicken at all ?

      How long would you say you cooked it in the air fryer?

      Did you spray the air fryer with an oil of any type?

  14. Can this be made with chicken breasts that have already been cooked in the instant pot?

    1. I haven’t tried this recipe with pre-cooked chicken so I don’t know how it would turn out. Sorry!